Stuffed Apple Spiced French Toast

20 mins Prep Time

10 mins Cook Time

Written By

Stefani Poci

This stuffed apple cinnamon French toast brings all the cozy, comforting vibes of fall to your breakfast table. The warm apple filling combined with crispy and moist French toast offers the ultimate fall comfort in every bite. For the best texture, buy an uncut loaf from your local bakery, and slice it yourself to get thick, hearty pieces that soak up the Prestige liquid whole egg mixture perfectly. It’s a perfect blend of autumn flavours, with cinnamon and apples capturing the best flavours of the season. Topped with whipped cream and a sprinkle of cinnamon, this dish is just as indulgent as it is seasonal, making it a great way to embrace fall.

This recipe is sponsored by Burnbrae Farms.

Ingredients

French Toast

Thick-cut toast (cut 4 inches thick)
2 cups Prestige liquid whole eggs
1 tbsp + 1 tsp cinnamon (divided)
¼ cup granulated sugar
2 medium apples
1 tbsp brown sugar
Juice of half a lemon
4 tbsp butter
Whipped cream (for topping)

Directions

Stuffed Apple Spiced French Toast

12 Steps

Step 1

Chop the apples into small cubes.
Step 2

Melt 3 tbsp of butter in a pan over medium heat.
Step 3

Add the apples, brown sugar, cinnamon, and lemon juice to the pan. Stir well.
Step 4

Cook until the apples soften.
Step 5

Cut a slit into one side of each slice of toast to create a pocket.
Step 6

Spoon the warm apple filling into the pocket of each slice. Reserve some apple filling for garnish.
Step 7

In a shallow dish, combine Prestige liquid whole eggs, heavy cream, and vanilla. Mix well.
Step 8

Dip each stuffed slice of toast into the egg mixture and coat completely.
Step 9

Pan-fry the stuffed toast in a buttered pan over medium heat until golden on both sides.
Step 10

In a small bowl, combine sugar and the remaining 1 tsp of cinnamon.
Step 11

Dip the french toast into the cinnamon-sugar mixture to coat.
Step 12

Plate the French toast and top with more apple filling, whipped cream, and a sprinkle of cinnamon.